Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
Kuulei Moreno
Activity #1
Part of Lesson Plan: The Importance of a Proper Work Station
Activity Overview / Details
As students enter the room they are handed a cupcake recipe. As they walk toward the table they see it is a mess. They are told that there is no time to setup work stations.The students are also told they need to hurry and get started with no time to waste. They have a fifteen minute deadline to get the batter together.
- At this point the students are probably complaining not enough time, not enough space and the overall presence in the room should be a very disorganized mess
- The instructor will now enter the middle of the room and loudly call time out
- Everybody must stop.
- The instructor will have the class sit on stools and explain that the true lesson plan is on the Proper Work Station.
Materials / Resources Work Station Hand Outs
Work_Kitchen_Pages.doc
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Times This Lesson Plan is a done in one period
- Overview
- 5 Minutes
- Hook
- 5 Minutes
- Hand Out
- 4 Minutes




